Rajma Masala Recipe | Easy Rajma Recipe
Rajma Masala is a classic North Indian curry that’s both healthy and packed with flavor. Made with red kidney beans, aromatic spices, and a rich onion-tomato masala.
Rajma Masala is a popular Indian recipe where 1.5 cups of kidney beans (rajma) are cooked slowly in a flavorful, spiced tomato gravy. This easy-to-cook vegetarian recipe is nutritious and an excellent source of plant-based protein. Serve it with 1–2 cups of steamed rice or 2–3 soft rotis for a wholesome meal. Follow this simple step-by-step Rajma Masala recipe to learn how to make rajma curry perfectly at home.
Ingredients and Substitutes
- Rajma (kidney beans): I used 1.5 cups dried rajma, soaked overnight for softer beans and even cooking. You can use canned kidney beans if short on time—just rinse them well before adding.
- Water: About 3 cups for pressure cooking the beans. You can adjust depending on the type of cooker or if using canned beans (less water needed).
- Salt: Added to taste while cooking; you can adjust later if needed.
- Bay leaves: I used 2 for their subtle earthy aroma. You can skip if unavailable, but they add a nice depth to the curry.
- Black cardamom: I like using 1 pod for its smoky flavor. If you don’t have it, use 2–3 green cardamoms or skip entirely.
- Cinnamon stick: A 2-inch stick works well. You can replace it with ½ teaspoon ground cinnamon in a pinch.
- Mustard oil: I used mustard oil for its authentic North Indian taste. You can use 3 tablespoons of any cooking oil like sunflower or vegetable oil if you prefer a milder flavor.
- Cumin seeds: 1 teaspoon for the tempering; you can also use cumin powder directly, but seeds give a better aroma when fried in hot oil.
- Onions: 4–5 finely chopped onions form the base of the gravy. You can also puree them for a smoother curry texture.
- Ginger-garlic paste: 1 tablespoon for warmth and flavor. Freshly crushed ginger and garlic will make the dish more aromatic.
- Turmeric powder: 1 teaspoon for color and mild earthiness. You can skip if you don’t have it, but it’s a staple in Indian cooking.
- Cumin powder: 1 teaspoon for depth. You can increase slightly if you prefer a more earthy flavor.
- Coriander powder: 2 teaspoons for fresh, citrusy notes. If you have whole coriander seeds, roast and grind them for a stronger flavor.
- Kashmiri red chili powder: 2 teaspoons for bright red color and mild heat. You can use regular chili powder but reduce the amount if it’s too spicy.
- Garam masala: 1 teaspoon for the finishing spice kick. Homemade garam masala will make the flavor richer.
- Tomatoes: I used 2 medium pureed tomatoes. You can replace with ½ cup store-bought tomato puree if fresh ones aren’t available.
- Green chilies: 2 finely chopped for heat. Adjust according to your spice preference or use deseeded chilies for a milder taste.
- Fresh coriander leaves: 2 tablespoons chopped for garnish. You can also use parsley if coriander isn’t available, but the flavor will be different.
- Ghee: 1 teaspoon added at the end for aroma and richness. You can skip for a vegan version or replace with butter.
You may also like: Soya Chunks Curry, Malai Kofta, Dum Aloo, Lobia Masala
How to Make Rajma Masala (Stepwise)
1. Rinse 1.5 cups rajma (kidney beans) and soak in double the water for 8 hours or overnight. Soaking beans improves digestion and reduces cooking time.
2. Drain and transfer soaked rajma to a pressure cooker. Add 3 cups water, bay leaves, 1 black cardamom, 1 cinnamon stick, and salt. Pressure cook rajma for 6–7 whistles until soft and mashable.
3. Open the cooker, remove whole spices, and set cooked rajma aside.
4. Heat oil in a pan, add 1 tsp cumin seeds, and let splutter. Add onions and cook until golden brown. Stir in ginger-garlic paste and sauté for 1 minute until fragrant. This step adds the classic aroma needed for a rich rajma masala gravy.
5. Add 1 tsp turmeric, cumin powder, coriander powder, and Kashmiri red chili powder. Stir and cook until oil separates to form the masala gravy.
6. Add 2 pureed tomatoes and cook the gravy for 5 minutes. Now, add boiled rajma with its water, adjust consistency, and add garam masala and salt. Simmer on medium heat for rich rajma curry.
7. Turn off the heat, then add chopped green chilies and fresh coriander leaves. Let the curry rest for a minute before serving. Serve hot with steamed rice or roti for a complete north Indian rajma rice meal.
Tips for Making Perfect Rajma Masala
Soaking kidney beans overnight softens them, reduces cooking time, and makes them easier to digest while enhancing their flavor. Soak the beans in plenty of fresh water, use at least double the amount and let them sit for 8 hours or overnight. This is essential for making authentic rajma masala or a traditional Punjabi rajma curry.
Check the doneness of the beans by pressing one between your fingers, it should mash easily. Properly cooked beans are key to a creamy rajma gravy or restaurant-style rajma masala at home.
Sauté onions until golden brown to create a rich and flavorful base for the gravy. Stir occasionally to prevent sticking or burning. This step is important for spicy rajma curry or homemade rajma masala recipe.
Using freshly crushed ginger and garlic intensifies the aroma and flavor compared to pre-made paste. This helps in preparing healthy rajma masala or Punjabi-style rajma with ginger garlic paste. If you prefer, can crush raw ginger and garlic using a mortar and pestle for a more intense, fresh flavor.
Sprinkle a little water when adding dry spices to prevent them from burning. This ensures the perfectly cooked rajma masala with balanced spices. Cooking tomato puree covered allows it to thicken the masala, giving the curry a thick and flavorful rajma gravy.
Simmering the beans with the spices allows them to absorb the flavors properly, resulting in restaurant-quality rajma masala or homemade Punjabi rajma curry.
Letting the curry rest for a few minutes after cooking helps the flavors settle beautifully before serving, ideal for slow-cooked rajma masala or authentic North Indian rajma recipe.
Serving Suggestions for Rajma Masala
Serve your delicious Rajma Masala hot with steamed basmati rice, jeera rice, or soft roti. Pair it with a simple onion, cucumber, and lemon salad to add freshness and crunch to the meal. Garnish with fresh coriander and enjoy this restaurant-style Rajma Masala recipe at home.
You can also include Rajma Masala as part of a larger Indian thali, along with dal, sabzi, rice, roti, and dessert, complemented by your favorite Indian pickle and crisp papad for extra texture and tang. For added richness and aroma, mix in 1 teaspoon of ghee and kasuri methi (dried fenugreek leaves), just crush the methi between your palms before adding it to the curry.
Frequently asked questions
Cooked kidney beans should be soft and mash easily between your fingers. If the rajma beans are still firm, they need more cooking.
Soaking rajma (kidney beans) overnight softens them from inside too and reduces cooking time.
Yes, you can boil soaked rajma in a heavy pot with water and spices for 45–60 minutes until soft. Using a pressure cooker just reduces cooking time.
Yes! This recipe is naturally vegan and gluten-free. Use plant-based oil instead of ghee, and serve with rice or gluten-free flatbreads.
Yes, you can use canned kidney beans. Drain and rinse them before adding to the masala. Cooking time will reduce significantly compared to soaked dry beans.
Recipe Card
Rajma Masala Recipe
Equipment
- 1 Pressure Cooker
- 1 Heavy-Bottomed Pan or Kadhai
- 1 Knife (for chopping onions, tomatoes, and green chilies)
- 1 Chopping board
- 1 Spoon or Ladle
- 1 Grater
- 1 Strainer (for rinsing the rajma)
Ingredients
- 1.5 cups rajma kidney beans
- 3 cups water for pressure cooking
- 2 bay leaves
- 1 black cardamom
- 1 cinnamon stick about 2 inches
- ½ tsp salt
- 2 tbsp oil mustard oil or any cooking oil
- 1 tsp cumin seeds
- 4 medium onions finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp Kashmiri red chili powder
- 2 medium tomatoes pureed (or ½ cup store-bought tomato puree)
- 1 tsp garam masala
- Salt to taste
- 2 green chilies chopped
- 2 tbsp fresh coriander leaves chopped
Instructions
- Rinse 1.5 cups rajma (kidney beans) 2–3 times and soak in double the water for 8 hours or overnight. Soaking beans improves digestion and reduces cooking time.
- Drain and transfer soaked rajma to a pressure cooker. Add 3 cups water, 2 bay leaves, 1 black cardamom, 1 cinnamon stick, and 0.5 tsp salt. Pressure cook rajma for 6–7 whistles until soft and mashable.
- Open the cooker, remove whole spices, and set cooked rajma aside.
- Heat oil in a pan, add 1 tsp cumin seeds, and let splutter. Add 4–5 chopped onions and sauté until golden brown to make the onion base for rajma masala.
- Add 1 tbsp ginger-garlic paste and sauté until aromatic.
- Add 1 tsp turmeric, 1 tsp cumin powder, 2 tsp coriander powder, and 2 tsp Kashmiri red chili powder. Stir and cook until oil separates to form the masala gravy.
- Add 2 pureed tomatoes or 0.5 cup tomato puree. Cook for 5 minutes. Add boiled rajma with its water, adjust consistency, and add 1 tsp garam masala and salt. Simmer for 10–12 minutes for rich rajma curry.
- Garnish with chopped green chilies and coriander leaves. Mix gently, rest for 2 minutes, and serve hot with steamed rice, jeera rice, or roti.
Notes
- Soak Kidney Beans (rajma) overnight to reduce cooking time and improve texture. Soaking beans improves digestion and reduces cooking time.
- Use fresh tomatoes for a more authentic taste. Simmer the rajma curry for extra flavor depth.
